Slow Braised Beef Ragu Lasagna

Directions

Ragu 

1. In a large, heavy-bottomed Dutch oven or cast iron pan, add a tablespoon or two of olive oil and sear your chunks of meat until deeply golden brown on all sides.
2. Season with Coarse Grey French Salt and Ballerina Farm Seasoning. Do this in stages to avoid overcrowding the pan. Reserve the meat on a plate.
3. Deglaze the pan with 1 cup of water, using a wooden spatula to scrape up any browned bits (saving them for later), and reserve this liquid.
4. In the same pan over medium heat, add some olive oil and sweat down the diced carrot, celery, and onion until translucent.
5. Season with Fine French Salt.
6. Add the tomato paste and cook until reduced and paste-like in the pan.
7. Add the browned meat, garlic cloves, fresh herbs, bone broth, and tomatoes.
8. Cover with parchment paper and tin foil and braise in the oven for 3-4 hours, or until the meat is fork-tender and easy to shred.

Pasta

1.  In a bowl, food processor, or directly on your work surface, mix the flour, whole eggs, and egg yolks until combined.
2. Knead until smooth and set aside to rest for 30 minutes.
3. Work the dough through a pasta roller until it reaches #6 thickness, then layer with fresh basil leaves.
4. Set aside on wire racks so the sheets don’t stick to each other.
5. Preheat your oven to 300°F
   
   

Béchamel

1. In a saucepan, add the flour and butter over medium heat and cook until the aroma smells slightly toasty.
2. Gradually add the milk, stirring constantly with a wooden spoon, until fully incorporated and the sauce is thickened.
3. Add any additional milk as necessary to get the desired consistency.
4. Add the Parmesan, nutmeg, white pepper, and Fine French Salt to taste.
5. Reserve until ready to assemble.
   

Assemble The Lasagna

1. Preheat your oven to 350°F
2. In an oven-safe baking dish, layer the ragu, béchamel, fresh pasta sheets, and grated Parmesan in stages.
3. Start with the béchamel, followed by the ragu, Parmesan, and finally the pasta.
4. Repeat this process until the dish is filled to the brim.
5. Cover with greased or buttered aluminum foil and bake for 1 hour, or until cooked through.
6. Remove the foil, increase the oven temperature to 375°F, and bake for an additional 20-30 minutes until the top is golden brown and bubbly.
7. Enjoy with a lightly dressed green salad and fresh fruit juice.
8. Bon appétit!

Watch a video of how to make this recipe on our Instagram.